This is a great soup which contrasts the smoothness of the puree with the crunch of the celery heart and almonds.

(Repeated due to a mistake in last week's issue)

Ingredients

- 1 (small or half large) head Celeriac

- 1 Head Celery

- 2 Leeks

- 1 Potato

- 60g (2 oz). Butter

- 1 Ltr (2 pints) Stock

- 60g (2 oz). Sliced Almonds

Method

Open up the head of celery and rinse to remove any grit. Take off the outer stalks and their leaves (about half of the head) and chop roughly. Dice the heart finely with the inner stalks and leaves and put aside.

Peel and roughly chop the potato and celeriac. Remove any coarse green leaves from the leeks and slice down into rings. Rinse these thoroughly in a collander in cold water (make sure you get rid of all the grit).

Put the celeriac, potato, leek with the outer celery stalks into a heavy

This is a great soup which contrasts the smoothness of the puree with the crunch of the celery heart and almonds.

Ingredients

- 1 (small or half large) head Celeriac

- 1 Head Celery

- 2 Leeks

- 1 Potato

- 60g (2 oz). Butter

- 1 Ltr (2 pints) Stock

- 60g (2 oz). Sliced Almonds

Method

Trim the pork and cut into half inch slices. Hammer these flat between two layers of cling film. Now cut these into strips. Fry these quickly in the oil in a hot pan until browned on the outside. Take off the pan.

Melt the butter on the pan. Chop the scallions and fry in the butter gently until soft. Add the salt and pepper, vinegar honey and orange juice.

Slip the pieces of pork back into the pan and simmer gently for a few minutes to cook through. Add some water if it gets dry.

Simple, unusual and delicious. Fast food at its best. This is a very gentle take on Chinese Sweet and Sour.

Ingredients

- 900g Pork Steak

- Sun Flower oil for frying

- 3 Scallions

- 50g. Butter

- Salt and Black Pepper

- 4 Tbs. Balsamic Vinegar

- 1 Tbs Honey

- Juice 1 Orange.

Method

Trim the pork and cut into half inch slices. Hammer these flat between two layers of cling film. Now cut these into strips. Fry these quickly in the oil in a hot pan until browned on the outside. Take off the pan.

Melt the butter on the pan. Chop the scallions and fry in the butter gently until soft. Add the salt and pepper, vinegar honey and orange juice.

Slip the pieces of pork back into the pan and simmer gently for a few minutes to cook through. Add some water if it gets dry.

In a pestle and mortar (or a salad bowl with a rolling pin) crush the cardomum pods and discard the husks. Add the whole coriander to the mortar and grind these together until powdery. Add in the cumin and paprika and the peeled garlic and pound until you have a rough paste. Cut the chicken into strips and tip them in with the spices and garlic and rub well into them, leave them marinade in this for a few hours.

Probably still the best thing to do with Blackas. This tart took the sting out of going back to school in September.

Ingredients

(About right for a 12" round or Swiss Roll tin)

Filling:

- 4 Eating Apples

- 225g (8 oz) Blackberries

- 4 tablespoons Sugar

- 2 tablespoons Arrowroot (or Cornflour)

Pastry:

- 350g (12 oz.) Flour

- 175g (6 oz.) Butter

- 4 tablespoons. Water (approx)

Method

First make the pastry. Either put the flour and butter into a food processor and blend, then add the water and continue blending until a pastry is formed. Or rub in by hand in the traditional way.

Split this in two (one larger than the other for the bottom) and chill for an hour. Roll out the larger piece and use it to line an 8" to 10" tart tin. Cover this with tinfoil and some weight and bake blind at Gas 6, 200

This is the classic French chilled soup- but should the weather turn you can heat it to make a Leek and Potato Soupa. This is the classic French chilled soup- but should the weather turn you can heat it to make a Leek and Potato Soup.

Ingredients

- 6 Leeks

- 1 Large Potato

- 1 Med Onion

- 100g. Butter

- 1 Litre Chicken or Vegetable Stock

- 4 Tablespoons Cream.

- Chopped Chives.

Method

Discard any tough or damaged parts of the leek and chop the rest finely. Put into a collander or sieve and wash thoroughly under running water.

Peel and chop the potato and onion and sweat them with the Leeks in the butter in a covered pan on the lowest heat for 15 to 20 minutes. Check these from time to time, they should sweat very slowly and not brown.

A bit of work here but not expensive. An impressive meal when you have more time than money.

ingredients

Sausage

- 4 full legs of chicken (thighs and drumsticks)

- 120g streaky rashers

- 1 leek - including the green part

- 25g. butter

- 2 egg whites

Sate Sauce:

- Small onion (finely chopped)

- 2 Cloves Garlic (Crushed)

- 25g. Root Ginger (grated)

- 1 tbs Sunflower Oil

- Pinch Chilli Powder

- 1 tsp.Turmeric

- 2 tsp. Soy Sauce

- 1 tsp. Brown Sugar

- Grated rind and Juice of a half Lime

- 4 oz. Water

- 2 Tablespoons Peanut Butter.

method

For the sausage, chop the leek finely, rinse well under running water, and cook gently in a covered pot with the butter until soft. Take the chicken off the bone, discard the skin and bone and chop the flesh roughly. Chop the rashers. Put the chicken meat, rashers, leeks, egg whites and plenty of salt

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The Government wants us to vote "yes" in the abortion referendum in order to delete unborn children's right to life and allow abortion on demand in the first 12 weeks of pregnancy. Abortion campaigners claim that there is no human being yet alive by this point. That's why they think abortion on demand is permissible.They are completely wrong. By 12 weeks the baby in the womb has a beating heart, can swallow and yawn, can kick, stretch and jump, has arms, legs, fingers and toes, has fingernails and hair, h …